Beer and Wine The crystal-like material sometimes found in wine bottles is tannin residual diatomaceous earth prevented by cold stabilizing caused by excessive malic acid tannin residual diatomaceous earth prevented by cold stabilizing caused by excessive malic acid ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not the purpose of punching down? To extract tannin To oxidize the wine To keep the cap moist To reduce possible microbial spoilage To extract tannin To oxidize the wine To keep the cap moist To reduce possible microbial spoilage ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Punching down is done both (a) and (b) to keep the cap dry for the same reasons as pumping over to extract tannin both (a) and (b) to keep the cap dry for the same reasons as pumping over to extract tannin ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Which is not correct about blush wines? They are bottled within a year They are fermented in stainless steel They are usually slightly sweet They are stored in barrels They are bottled within a year They are fermented in stainless steel They are usually slightly sweet They are stored in barrels ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine What temperature is maintained during anaerobic fermentation of red wine? 24-27 °C 27-31 °C 31-34 °C 20-24 °C 24-27 °C 27-31 °C 31-34 °C 20-24 °C ANSWER DOWNLOAD EXAMIANS APP
Beer and Wine Wort is boiled with the hops to help in the coagulation of tannins to help in protein coagulation All of these to provide bitter taste and flavour to the beer to help in the coagulation of tannins to help in protein coagulation All of these to provide bitter taste and flavour to the beer ANSWER DOWNLOAD EXAMIANS APP
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